Tecnología de productos vegetales y encurtidos / Technology of vegetable products and pickled vegetables
Nombre/Name
Tecnología de productos vegetales y encurtidos / Technology of vegetable products and pickled vegetables
Fecha de inicio/Start Year
01/01/2005
Instituto/Institute
CSIC - Instituto de la Grasa (IG)
Departamento/Department
Dpto. de Biotecnología de Alimentos / Food Biotechnology Department
Línea de Investigación/Research Line
Biotechnology and Agri-Food processes. Fermented Vegetable Foods.
Especialización principal/Focus Area
A7. Ciencias y Tecnologías de Alimentos. A7.3 Tecnología de los alimentos.
Descripción/Description
[ES] Los intereses científicos del grupo son: (1) el estudio de los procesos tecnológicos de elaboración de vegetales, principalmente fermentados, incluyendo el análisis de los compuestos relacionados con la evolución de los procesos fermentativos y el seguimiento de los microorganismos que se desarrollan de forma natural o que se inoculan como cultivos iniciadores , y (2) el estudio de todos los aspectos relacionados con la calidad y seguridad del producto final, incluyendo características sensoriales y nutricionales, así como los cambios inducidos por tratamientos térmicos o el empleo de aditivos.
[EN] The scientific interests of this group are: (1) to study the technological processes for elaboration of vegetables, mainly fermented vegetables, including chemical analyses of compounds related to fermentation and monitoring of microorganisms grown during fermentation or inoculated as starter cultures, and (2) to study all aspects related to quality and safety of final product, including the sensory and nutritional characteristics as well as the chemical changes induced by thermal treatments or by the use of additives.
[EN] The scientific interests of this group are: (1) to study the technological processes for elaboration of vegetables, mainly fermented vegetables, including chemical analyses of compounds related to fermentation and monitoring of microorganisms grown during fermentation or inoculated as starter cultures, and (2) to study all aspects related to quality and safety of final product, including the sensory and nutritional characteristics as well as the chemical changes induced by thermal treatments or by the use of additives.